Ribollita With Sausage and Kale

Name: Ribollita With Sausage and Kale
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 8 cups chicken stock, divided; 2 cups cooked cannellini beans or 2 cups canned cannellini beans, divided; 3/4 lb tuscan bread, cut in 1-inch cubes and divided (about 5 cups); 3 tablespoons extra-virgin olive oil, divided; 1/4 lb Italian sausage, casing removed and crumbled; 1/2 medium onion, chopped (1 cup); 2 small carrots, chopped (1/3 cup); 2 celery ribs, chopped (1/2 cup); 3 garlic cloves, minced; 1 tablespoon tomato paste; 1 bunch tuscan kale, cut in chiffonade (4 cups packed); 1 (14 ounce) can diced tomatoes, in their juice; 1/8 lb parmesan cheese, grated (about 1 cup)

Submitted by DrGaellon

"This hearty Italian bread soup is rich and filling, great for a wintry day. This soup is forgiving and unfussy: you can leave out the carrots and/or celery if you don't have any, you can substitute spinach or escarole for the kale. It will improve in flavor as it sits, but it will also thicken; add water or stock to the desired consistency when reheating. Taken from Tasting Table http://www.tastingtable.com"

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Ready In:: 1hr 30mins
Ingredients:: 13
Serves:: 8

ingredients

8 cups chicken stock, divided
2 cups cooked cannellini beans or 2 cups canned cannellini beans, divided
³⁄₄ lb tuscan bread, cut in 1-inch cubes and divided (about 5 cups)
3 tablespoons extra-virgin olive oil, divided
¹⁄₄ lb Italian sausage, casing removed and crumbled
¹⁄₂ medium onion, chopped (1 cup)
2 small carrots, chopped (1/3 cup)
2 celery ribs, chopped (1/2 cup)
3 garlic cloves, minced
1 tablespoon tomato paste
1 bunch tuscan kale, cut in chiffonade (4 cups packed)
1 (14 ounce) can diced tomatoes, in their juice
¹⁄₈ lb parmesan cheese, grated (about 1 cup)

directions

Preheat oven to 350°F.
In a blender, combine 1 c chicken stock, 1 c cannellini beans and 1 c bread cubes. Puree until smooth and set aside.
In a large pot over medium-high heat, cook sausage in 1 tbsp olive oil, stirring frequently, until sausage begins to brown, about 5 minute Add onion, carrot and celery and cook until soft, 5-8 minutes. Add garlic, tomato paste and kale, and cook, stirring often, until garlic is fragrant and kale is wilted, about 3 minutes more.
Add diced tomatoes, remaining chicken stock, remaning beans, bean-bread puree and Parmesan cheese. Bring to a boil, reduce to a simmer and cook 45 minutes, covered.
Toss remaining bread with remaining olive oil until coat. Spread in one layer on a cookie sheet and bake in preheated oven until crisp and brown, 12-15 minutes.
Divide soup among serving bowls and top with croutons. Drizzle with more olive oil and serve with more Parmesan passed alongside.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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